Dinner ideas

Salt and pepper duck with shallots and cucumber

Salt and Sichuan pepper seasoning does wonderful things to the rich, dark taste of duck. If cooked cucumber is just not your thing, use zucchini instead of the lebanese cucumber.
Salt and pepper duck with shallots and cucumber
2H 10M



1.Preheat oven to 180°C. Place duck, breast side up, on a wire rack in a baking dish. Rub combined pepper and salt into the breast. Bake, uncovered, in a moderate oven, 1 1/2 hours.
2.Increase oven to 250°C. Using a metal skewer or fork, pierce duck skin all over. Turn duck over and roast, uncovered, 15 minutes. Turn duck breast side up again and roast, uncovered, a further 20 minutes, or until browned and crisp.
3.Meanwhile, heat combined oil and butter in a large frying pan. Cook shallots, stirring, until soft. Add cucumber and cook, stirring, 2 minutes.
4.Stir in combined sauce and stock, bring to the boil. Remove from heat and stir in coriander. Serve the duck, cut into pieces, with the cucumber and shallot sauce.

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